Burundi Dry Process Nyabiraba Kinama

Grinding a City roast brought a potent sweetness of caramel and unrefined sugars, dark berry, contrasted by a background note of cocoa. There's a scent of dark chocolate laced with raspberry in the City/City+, along with a hint of cherry that was sweet and pulpy. I picked up on a berry sauce note from the steam when pouring the hot water that smelled so nice, with layers of malted cocoa, and brown sugars behind it. All these aspects come together nicely in the brewed coffee, with delicious notes of fruits and berries playing off background bittersweet tones that fill out the middle and finish. The underlying sweetness in the hot cup had the rustic appeal of date sugar and sorghum syrup, accented by a drizzle of raspberry sauce. As the temperature dips, the profile opens up to more pulpy fruit accents like jellied cranberry sauce, blueberry preserves, along with a brisk note of mango tea. While fruits are very much a part of this dry process profile, your left pondering bittersweet flavors and spice accents in the finish, like rustic cocoa powder, high % cacao dark chocolate, and coriander. We enjoyed our light and medium roasts quite a bit, though I'm sure it will do well up to second crack. I pulled a shot of espresso with my Full City roast yielding 22 grams of espresso from 18 grams of coffee. The shot had tangy bittersweetness and fruit hints, like chocolate covered cherry, with a tart note of unripe orange, and long finish of bittering cacao nibs.